Raw Fruit Tart with Key Lime Creme

This raw(ish) tart has a delicious and attractive lime cream (seriously, the best part!), and a pressed crust that has oats to lend it a flavour reminiscent of traditional pastry. Oats aren’t usually raw, but I’m sure you could omit them and create a fully raw crust recipe as you saw fit. It got two big thumbs up from my boyfriend, even though he was a bit squicked out by the concept of dessert avocado. I’m sure any fruit you may have on hand would be delicious, but I’ve given the amounts of the fruit I chose to use below.

Crust:

-1/2 c. walnuts
-3 medjool dates (I think 4 might be better)
-1 tsp. vanilla extract
-5 tbsp shredded coconut
-3/4 c. rolled oats

Combine in a food processor or blender and blend until a crumbly dough forms. It should be quite uniform and be moist enough to hold together if pressed. Mine ended up being a bit too crumbly, so next time I would add another date or a spoonful of agave.

Key Lime Cream

-juice of 3 key limes
-1 large avocado
-1/4 c. cashews, optionally soaked
-1/4 c. agave
-1/2 tsp. vanilla

Blend all ingredients in a blender until totally smooth. Delicious!

Press the crust into a greased (coconut oil) shallow pie plate or tart pan, and spread the key lime creme over top. Arrange fresh fruit as desired. I used 1 1/2 peaches, most of a small (ataulfo) mango, and 5 small strawberries.

Eve